Instant Pot Mac and Cheese
Ultra-creamy mac and cheese made in the Instant Pot with three cheeses. From dry pasta to finished dish in 15 minutes — no draining, no baking, no fuss.
15 min
cook 13 min
6 servings
American
Ingredients
Instructions
Add elbow macaroni, water, salt, butter, mustard powder, garlic powder, and pepper to the Instant Pot. Stir to combine.
Lock the lid, set to Sealing, and cook on High Pressure for 4 minutes.
Quick release the pressure immediately when the timer goes off.
Stir in the milk and cream cheese until the cream cheese melts.
Add the shredded cheddar cheeses in two batches, stirring until each batch is fully melted and smooth.
Let stand for 2 minutes to thicken. Sprinkle with paprika and serve.
Nutrition
- Calories
- 520 calories
- Fat Content
- 24g
- Carbohydrate Content
- 50g
- Protein Content
- 24g
